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FOUR ENTREMETS.-Salad, a la Rachel; Vol-au-vent of preserved greengages; Plombieres cream iced; Braized celery with brown sauce. TWO REMOVES. Boiled fowls, oyster sauce; Glazed tongue A la jardiniere. Two ENTREES. Lamb cutlets, asparagus, peas; Boudins of rabbits, a la Reine. SECOND COURSE. Lobster salad; Green goose.
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